Dearest Anabel, I was hesitant to look at the blog when I got your cautionary text message that your latest post was up and would go against my "Portland soul." I was worried it was going to hurt like the ham, bacon and sausage breakfast sandwich I served someone at work the day before... However, I was delighted to read about your adventures in ramen! I can't remember the last time I made instant ramen for myself but it does hold a special spot in my heart. I think it's safe to say ramen is Hawaii's #2 most popular food item (after spam). In elementary school, it was the ultimate snack to put the dry ramen in a ziplock bag, add the powder, and smash it all together. Also, ramen was one of the few things my brother would cook when we were growing up--he'd go deluxe and crack an egg on top!
In addition to ramen in Hawaii, I also had my fair share of delicious noodles while living in Korea. Speaking of, have you ever heard how they say ramen in Korea? It took me some real getting use to! (Also, also! In searching for that aforelinked video on pronunciation, I just learned that there is a Korean drama called Cool Guys Hot Ramen!?!?!!!)
But I digress.
It was funny timing that you worry about my disapproval, as I've actually been doing some excessively healthy cooking this week. As vegetarians, it can be easy to get into a rut. Last week, I decided that our meals had become too heavily cheese and bread based and put Eric on a bit of a clean food cleans. Cooking healthy can be so time consuming and rather expensive but I do think it's good to switch things up and clear things out--change the water in the flower vases, if you will--every once in while.
In search for some healthy food inspiration, I turned to a favorite cookbook, Mayumi's Kitchen, which encourages using a variety of grains. Then, cruising my troupe of beloved healthy cooking blogs, I came across this beautiful recipe for buckwheat porridge and thought it would be a great new grain to try (previous to this, I had only ever used buckwheat in flour form). And well...I feel like I've stumbled across something big here. It's like chia pudding big.
While the raspberry in the original recipe sounded super good, I switched things up a bit and made a double batch with both blackberry and coco for layering. It was so very fun to assemble the parfaits! And there are endless options for spices and toppings! Next time, I think I'll go for some maca powder with coconut and cacao nib sprinkles!
Ps. I'd never heard of The Mind of a Chef, but it looks so good!!! Dare I say, it might have the potential to trump Chopped as my number one cooking show?!
Buckwheat Breakfast Pudding Parfait
2 C buckwheat (soaked overnight with 2 Tbs apple cider vinegar)
1 C blackberry (for blackberry layer only)
2 Tbsp cacao powder (for chocolate layer only)
1/2 C hemp seeds
2 Tbsp chia seeds (optional)
1 tsp cardamon
2 tsp vanilla
1/2 C water (adjust for desired consistency)
2 tsp maple syrup (optional)
First, puree blackberries with one teaspoon of maple syrup. Set 4-5 tablespoons aside for layering. Add half the amount of all the above listed ingredients except for the cacao, which you will use only for the chocolate layer. Blend together and pour in storage container. Rinse blender (if you want to) and add the second half of the ingredients, substituting the cacao for the blackberries. Blend and transfer to storage container. Layer pudding in a glass cup. Set in fridge to chill for an hour or until you can no longer wait. Add toppings of your fancy!